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Quirky, colourful and downright strange - here are my top 10 eats and drinks in Japan! Full to the brim with all things weird, wonderful and deliciou...
It's Shrove Tuesday next week so whether you like stacks of buttermilk pancakes dripping with maple syrup or more delicate thin, lacy crepes with lemon juice and sugar, I've got a few suggestions.
Severe hunger that threatens lives is spreading across parts of Africa. Chronically and silently, a food crisis has been growing which the UN says now means that 20million people are facing deadly hunger. It hasn't happened in a day, it won't be solved in one, but it desperately needs the world's focus to save those lives.
You're probably having 'the chat' at the water cooler this week. Perhaps you've started calling your mates to muster up ideas. If you're super organised, you've already Googled "how to decide what to give up for Lent" at least twice by now.
I had trouble finding some vegan mini eggs. I was originally going to use sugar coated almonds but I couldn't find any vegan ones anywhere, but I am really happy I decided to make my own. They are a lot healthier for you too! Bonus :)
Step 1- Drain the cashew nuts and pop them into a food processor/blender along with the coconut cream, melted coconut oil, dessiccated coconut, maple syrup and vanilla extract. Allow to blend for 5-8 minutes on high until smooth. There will be some texture due to the coconut
It's a main course in itself and perfect for a cold, damp winter's day. It can be made with meat, often lamb, but this is veg-heavy version: as ever, adapt to your own tastes. I used home-made chicken stock as a base but a good vegetable broth works too.
Delicious and accessible food is something many of us take for granted. Yet for those in need, flavourful food is often missing from their lives. The consumption of nutritious and flavourful food has a natural link to physical, spiritual and emotional wellbeing.
Step 1- Drain the cashew nuts and pop them into a food processor/blender along with the vanilla extract, orange juice, orange zest, melted coconut oil and maple syrup. Allow to blend on high speed for around 5-8 minutes, until smooth.
The Danish art of 'hygge' traditionally revolves around enjoying time at home with friends and family, lighting candles and eating indulgent comfort food. But following the Christmas binge you might be thinking that scoffing Danish pastries just isn't synonymous with trying to lose weight.
To make the base Step 1- Line a cake tin with grease proof paper. I prefer to use a push up cake tin. Step 2- In a food processor/blender, add in the hazelnuts, de-stoned/pitted dates, cacao powder, melted dark chocolate, coconut oil and salt.
January is all about abstinence. Whether you're cutting down on drinking, meals out or nights in front of the TV, it's a time to readjust after weeks of excess. So when I told friends I'd committed to spending the last week of the month gorging on restaurant food, they were a bit confused.
These are my new tea-time favourite. There's just something about the combination of spicy ginger cookies and creamy vanilla filling that equates to the ultimate win in my book, and when combined with a cuppa, well we're talking maximum 3pm bliss right here.
With Valentine's Day just around the corner, I can think of no better gift than sharing the gift of food. Especially when it's of the chocolate variety. After all isn't the way to one's heart through the stomach?
Truffles are divisive ... you either love them or hate them, so if you're looking ahead for a Valentine's Day recipe for your beloved, it's as well to check with them first. My husband once watched, with bemusement and possibly just a tinge of horror, as I troughed through an entire truffle-based menu at a French restaurant, from starter through to dessert.